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Recipes
Etoufee: Vegan Sausage and Mushroom Etoufee
By blum099
A quarter teaspoon each of the cayenne, white, and black pepper will probably provide enough heat for most people, ...
- 1/3 cup unbleached white flour
- 2 cups “no-chicken” or other vegetable broth
- 1 medium onion, finely chopped
- 1 rib celery, finely chopped
- 1/2 green bell pepper, stemmed, seeded, and finely chopped
- 8 ounces mushrooms, stemmed and halved
- 4 cloves garlic, minced
- 1 teaspoon soy sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/4 – 1/2 teaspoon cayenne pepper
- 1/4 – 1/2 teaspoon freshly ground black pepper
- 1/4 – 1/2 teaspoon freshly ground white pepper
- 1/2 teaspoon dried basil
- 14-16 ounces vegan sausage (such as Tofurky or Fauxsages), sliced thickly
- 4 green onions (scallions), sliced
Hummus:Edamame Hummus
By blum099
1. If starting with thawed edamame, rinse and drain before using
- 1 (500g) bag frozen organic shelled edamame (equal to 3 cups thawed/drained)
- 2 garlic cloves, peeled
- 3-4 tbsp fresh lemon juice (I used 4T)
- 1/4 cup tahini (stir well before measuring)
- 2-4 tbsp water, to thin as needed (I used 3T)
- 1/2-1 tsp fine grain sea salt, or to taste (I used 3/4 tsp)
- 1/4 tsp ground coriander seeds, optional
- 1/8 th tsp cayenne pepper, optional
- To garnish: smoked paprika, freshly ground black pepper, extra virgin olive oil, edamame
Ginger Beef
By blum099
A terrific dish when served over a bed of brown rice
- 1 lb flank steak
- 2 tbsp lite soy sauce
- 2 tbsp seasoned rice vinegar
- 1/2 cup water
- 2 tsp ginger, ground
- 1 tsp garlic powder
- 10 slices (1" dia) fresh ginger root
- 8 large sized scallions
- 2 tsp corn starch
Sausages: Simple Italian Sausages
By blum099
Before mixing your ingredients, get the steaming apparatus ready, bringing water to a full boil
- 1/2 cup cooked white beans (great northern or navy), rinsed and drained
- 1 cup vegetable broth
- 1 tablespoon olive oil *or* 1 tablespoon tomato paste (tomato paste is a great fat replacement)
- 2 tablespoons soy sauce
- 1 1/4 cups vital wheat gluten
- 1/4 cup nutritional yeast
- 1 teaspoon granulated garlic *or* 2 cloves fresh garlic, finely grated
- 1 1/2 teaspoons fennel seed, crushed *or* 1 teaspoon ground fennel seed
- 1/2 teaspoon red pepper flakes
- 1 teaspoon sweet paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Several dashes fresh black pepper
Summer Shrimp Boil
By blum099
In all seriousness, this shrimp boil is so yummy and so easy that you just must give it a try this summer
- 5 lbs (21-25 count) shrimp
- 2 1/2 gallons of water
- 3 medium onions, largely chopped or sliced
- 2 heads of garlic
- 4-5 stalks of celery, cut into thirds
- 4 lemons, sliced
- 6 bay leaves
- 1 bottle of crab boil
- 1 lb country sausage, cut into pieces or left in links (your choice)
- 1 cup salt ( I know this seems like a lot but trust me!)
- 2 tsp cayenne pepper
- 2 lbs red small potatoes
- 6 ears frozen corn
- 1/2 bag of ice
Beef and Vegetable Skillet
By blum099
Nutrition Facts Number of Servings: 4 Amount Per Serving Calories: 334 Total Fat: 9 g Saturated Fat: 3 g Cho...
- 1 1/4 pounds beef, boneless top sirloin steak, cut 3/4-inch thick
- 2 teaspoon oil, dark sesame
- 2 clove(s) garlic, minced
- 1 medium pepper(s), red, bell, cut into thin strips
- 3 tablespoon soy sauce, reduced-sodium, divided
- 3 cup(s) spinach, fresh, coarsely chopped
- 1/2 cup(s) onion(s), green, sliced
- 3 tablespoon ketchup
- 2 cup(s) rice, brown, cooked
Vegan Eggnog
By blum099
This speedy, frothy eggnog recipe is vegan and comes together in about 10 minutes
- 2 cups almond milk
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/3 cup brandy, optional
- 2 1/2 tablespoons pure maple syrup
Roasted Vegetable Terrine
By blum099
INSTRUCTIONS 1. Position a rack 4" from broiler, and heat to high
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1/2 cup olive oil, plus more for brushing vegetables
- 1 small eggplant, cut lengthwise into 14" slices
- 1 large zucchini, cut lengthwise into 14" slices
- 1 large yellow squash, cut lengthwise into 14" slices
- Kosher salt and freshly ground black pepper, to taste
- 2 lb. fresh spinach
- 4 oz. soft goat cheese, softened
- 1/3 cup minced basil
- 2 tbsp. minced oregano
- 2 tbsp. minced parsley
- 1 tbsp. minced thyme
- 1/2 tsp. crushed red chile flakes
- 1 cup sun-dried tomatoes
- 2 cloves garlic
- 1 cup walnuts
- 1/2 cup grated Parmesan
- 2 tbsp. balsamic vinegar
Roasted Broccoli With Lemon
By blum099
Nutrition Facts Number of Servings: 4 Amount Per Serving Calories: 54 Total Fat: 4 g Saturated Fat: 1 g Chol
- 4 cup(s) broccoli florets
- 1 tablespoon oil, olive, extra virgin
- 1/4 teaspoon salt, or to taste
- 1 dash(es) pepper, black ground
- 1 lemon, cut into wedges
Stuffed Eight-Ball Zucchini
By blum099
Marinara Sauce or Your Favorite Tomato Sauce, to Serve Preheat your oven to 375 degrees, and line a rimmed baking ...
- 6 - 8 Round (Eight-Ball) Zucchini
- 1 Cup Cooked White Beans
- 1 Cup Pitted Green Olives
- 1/2 Cup Chopped White Onion
- 1/2 Cup Marinated Artichoke Hearts, Drained and Roughly Chopped
- 2 Cups Packed Fresh Spinach
- 2 Cloves Garlic
- 1 Tablespoon Olive Oil
- 1/2 Teaspoon Ground Cumin
- 1/2 Teaspoon Ground Coriander
- Pinch Ground Cinnamon
- 1/2 Teaspoon Dried Dill
- Salt and Pepper, to Taste